Trappéto di Caprafico Intosso Extra Virgin Olive Oil 2022

Discover one of the very best Abruzzo olive oils available with this selection from Trappéto di Caprafico. Featuring rare Intosso olives grown at the foothills of the Maiella Mountains. Located 450 meters above sea level, the microclimate in this area is particularly nurturing for the Intosso olive tree. The result is a complex flavor profile that stands out in any dish.

Trappéto di Caprafico Biologica Intosso Extra Virgin Olive Oil has a few bitter notes in the opening followed by a slightly spicy finish due to the single olive used in production. Aromatic notes include everything from green artichokes and citrus rind to freshly cut grass, making this oil taste particularly fresh and vibrant. The distinctive and bold flavor stands up to hearty ingredients like roasted potatoes, tomatoes, onions, and bell peppers. This Trappéto di Caprafico olive oil makes a lovely complement to meals featuring legumes, roasted lamb, marinated mussels, or pasta with broccoli and sausage.

Gambero Rosso La Stella 2022 for 10 consecutive years of Tre Foglie

Flos Olei 2023 (99/100)

Grande Olio Slow - Slow Food 2021

Chiocciole - Slow Food Recognized Farm 2021

Gambero Rosso Special Prize 2021 - Olive Grower of the Year 

Presidio Slow Food. Olivo Intosso di Casoli

SOL d'Oro 2020: Special Mention, Single Variety

Gambero Rosso Best Intense Fruity 2019

Mediterranean olive culture has one of its most important Italian expressions here in Abruzzo, where entire landscapes have been carved out over the centuries between Adriatic Sea and Appenine Mountains.

Sig. Masciantonio’s estate and mill, Trappéto di Caprafico, are located in the town of Casoli, in the province of Chieti, with 40 hectares cultivated by his family. The farm is adjacent to the Maiella National Park, providing a pure and nurturing microclimate for the exceptional olive groves. Grown at 450 meters above sea level, the cultivars are Gentile di Chieti, Intosso, and Leccino. The farm has been producing with organic methods since 2004. With their own mill, the olives come quickly from the field to be pressed. The oil decants in stainless steel tanks, employed with nitrogen, to maintain the finest quality through bottling.

The cuisine of Abruzzo... Villa Santa Maria is celebrated as a home to the greatest cooks in Italy. History has it that nobles came here to escape the hot summers of the south. Each year there is a two-day festival in October, with a culinary competition. For centuries the Abruzzese shepherds drove flocks of sheep through Abruzzi and Apulia. The cuisine features lamb such as braised lamb shanks and pasta with lamb sauce. You'll also discover pasta with arugula (rocket) and tomato sauce -- and divine preparations of squash blossoms.